Outline of nutrition

From Wikipedia, the free encyclopedia

The following outline is provided as an overview of and topical guide to nutrition:

Nutrition (also called nutrition science) studies the relationship between diet and states of health and disease. The scope of nutrition science ranges from malnutrition to optimal health. Many common symptoms and diseases can often be prevented or alleviated with better nutrition.

Essence of nutrition

Main article: Nutrition

Branches of nutrition

History of nutrition

Main article: History of nutrition
  • History of vitamins
  • History of Vitamin B1
  • History of Vitamin B3
  • History of Vitamin B6
  • History of vitamin C
  • History of Vitamin E

Nutrients

Macronutrients

Water

Protein

Amino Acids

Fat

Saturated fats
Monounsaturated fats
Polyunsaturated fats
Essential fatty acids
Other fats
Fat substitutes

Carbohydrates

Dietary fiber
  • Soluble fiber
  • Insoluble fiber
Starch
Sugars
Sugar substitutes
  • Artificial sugar substitutes
    • Acesulfame-K
    • Acesulfame potassium 200x sweetness (by weight), Nutrinova, E950, FDA Approved 2003
    • Alitame 2,000x sweetness (by weight), Pfizer, Pending FDA Approval
    • Aspartame 160-200x sweetness (by weight), NutraSweet, E951, FDA Approved 1981
    • Cyclamate 30x sweetness (by weight), Abbott, E952, FDA Banned 1969, pending re-approval
    • Dulcin 250x sweetness (by weight), FDA Banned 1950
    • Neohesperidine dihydrochalcone 1,500x sweetness (by weight), E959
    • Neotame 8,000x sweetness (by weight), NutraSweet, FDA Approved 2002
    • P-4000 4,000x sweetness (by weight), FDA Banned 1950
    • Saccharin 300x sweetness (by weight), E954, FDA Approved 1958
    • Sucralose 600x sweetness (by weight), Tate & Lyle, FDA Approved 1998
  • Natural sugar substitutes
    • Brazzein Protein, 2,000x sweetness of sucrose (by weight), Exxx
    • Curculin Protein, 550x sweetness (by weight), Exxx
    • Erythritol 0.7x sweetness (by weight), 14x sweetness of sucrose (by food energy), 0.05x energy density of sucrose
    • Fructose
    • Glycyrrhizin 50x sweetness (by weight)
    • Glycerol 0.6x sweetness (by weight), 0.55x sweetness (by food energy), 1.075x energy density, E422
    • Hydrogenated starch hydrolysates 0.4x0.9x sweetness (by weight), 0.5x1.2x sweetness (by food energy), 0.75x energy density
    • Isomalt 0.45x0.65x sweetness (by weight), 0.9x1.3x sweetness (by food energy), 0.5x energy density, E953
    • Lactitol 0.4x sweetness (by weight), 0.8x sweetness (by food energy), 0.5x energy density, E966
    • Mabinlin Protein, 100x sweetness (by weight), Exxx
    • Maltitol 0.9x sweetness (by weight), 1.7x sweetness (by food energy), 0.525x energy density, E965
    • Mannitol 0.5x sweetness (by weight), 1.2x sweetness (by food energy), 0.4x energy density, E421
    • Miraculin Protein, nx sweetness (by weight), Exxx
    • Monellin Protein, 3,000x sweetness (by weight), Exxx
    • Pentadin Protein, 500x sweetness (by weight), Exxx
    • Sorbitol 0.6x sweetness (by weight), 0.9x sweetness (by food energy), 0.65x energy density, E420
    • Stevia 250x sweetness (by weight)
    • Tagatose 0.92x sweetness (by weight), 2.4x sweetness (by food energy), 0.38x energy density
    • Thaumatin Protein, 2,000x sweetness (by weight), E957
    • Xylitol 1.0x sweetness (by weight), 1.7x sweetness (by food energy), 0.6x energy density, E967

Micronutrients

Vitamins

Minerals

Organic Acids

Foods

Pyramid Groups

Qualities of food

General nutrition concepts

Diets and dieting

Nutrition problems

Behavioral problems

Nutrition politics

Organizations

Nutrition scholars

Nutrition lists

See also

External links

Databases and search engines

Governmental agencies and intergovernmental bodies

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